I noticed that I don’t have any recipes for dessert on my blog, so this weekend I decided to change tactic and turn my hand to creating a lovely baked Blueberry Cheesecake.
I happened upon this recipe by way of my boss, who kindly parted with it for the purposes of experimentation and for a new blog entry. I will hasten to add that this cheesecake certainly made the rounds, my mother got a chunk to take away with her, I brought another quarter of the cake to my friends house for dessert. The great thing about this recipe is that you can make it the day before and you are ENCOURAGED to keep it in the fridge for 24hrs before serving to enable it to set completely.
Now I am not a fan of cheesecake per se, but I was keen on trying the baked variety. This recipe has orange zest with the blueberries, and a ginger nut biscuit base. The cake goes into the oven to cook for 1hr, enabling the blueberries skin to burst, releasing gorgeous purple juices throughout the cake creating such wonderful marbling and dramatic colour.
I would certainly like to try various other varieties, like a lemon and raspberry flavour? possibly the same method could be used, just change up the flavours to suit personal taste.
What do I Need?
- 75g butter – melted (plus little extra for greasing)
- 250g ginger nut biscuits, crushed
- 1 vanilla pod (or vanilla essence/extract)
- 500g cream cheese (Philadelphia)
- 1 x 397 can of condensed milk
- 3 eggs ( lightly beaten)
- Grated zest of 1 small orange/ or Lemon
- 400 g blueberries / or raspberries
- 24cm (91/2in) diameter spring-form/loose-bottomed tin
What do I do?
- Preheat the oven to 180°C/fan160°C
- Grease a deep, 24cm non-stick springform cake tin with butter.
- Mix the crushed biscuit crumbs with the melted butter and spoon into the tin.
- Pat down evenly and firmly with the back of a spoon to form the base.
- Chill for 10 minutes.
- Split the vanilla pod and scrape out the seeds. (if using pod)
- Put the seeds into a large bowl with the cream cheese, (beat until softened) add in your condensed milk, along with the 3 x beaten eggs, add in orange or lemon zest (and small squeeze of juice) (or tsp of vanilla essence)
- Using an electric whisk beat until well blended.
- Layer a handful of blueberries onto the biscuit base
- Stir all but a handful of the blueberries into the mixture and pour it into the tin.
- Put the tin on a baking sheet, and scatter over the remaining blueberries, pushing them down into the mixture.
- Set the tin on the middle rack of the oven, and bake for 1 hour until golden brown and almost set (it will still be a little wobbly in the centre- but will firm up as it cools).
- Open the oven door, but leave the cheesecake to cool completely inside the oven before removing it, run a knife around the edges to remove from baking tin.
- Chill, covered, for a few hours or overnight for best results, then serve.
(Photographs by David McClelland)